Feast on tender and savory chicken shawarma: discover the yogurt-free secret!

Embark on a culinary adventure as we unveil the secrets of a delectable chicken shawarma recipe, crafted without the use of yogurt. This Middle Eastern delicacy, bursting with vibrant flavors and aromatic spices, is sure to tantalize your taste buds and leave you craving more.

Ingredients:

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken breasts, sliced into thin strips
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Shawarma Seasoning:

• 1 tablespoon za’atar spice blend
• 1 tablespoon sumac spice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Wrapping:

• 6-8 large pita bread rounds
• 1/2 cup hummus
• 1/2 cup tahini sauce
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken strips with all the marinade ingredients. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

2. Prepare the Shawarma Seasoning: In a small bowl, whisk together the za’atar, sumac, cinnamon, coriander, salt, and black pepper.

3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.

4. Season the Chicken: Once cooked, sprinkle the chicken with the prepared shawarma seasoning. Stir to combine and cook for an additional minute or two, allowing the spices to bloom.

5. Assemble the Shawarma: Warm the pita bread rounds in a toaster oven or on a griddle. Spread a thin layer of hummus and tahini sauce on each pita. Top with the seasoned chicken, red onion, and parsley.

6. Roll and Serve: Fold the pita bread in half and then roll it up tightly. Cut in half and serve immediately with lemon wedges for squeezing over the shawarma.

Tips for the Perfect Chicken Shawarma

• Use high-quality chicken: Opt for boneless, skinless breasts that are fresh or frozen and thawed.
• Marinate generously: Allow the chicken to marinate for at least 4 hours to enhance its flavor and tenderness.
• Cook over high heat: Sear the chicken on high heat to create a flavorful crust while keeping the inside juicy.
• Don’t overcook: Chicken shawarma should be cooked until browned on the outside and tender on the inside, avoiding overcooking to prevent dryness.
• Serve with your favorite toppings: Experiment with various toppings such as pickled vegetables, tomatoes, cucumbers, or a creamy garlic sauce to customize your shawarma.

Variations on the Chicken Shawarma Recipe

• Lamb Shawarma: Substitute lamb strips for chicken for a richer, more robust flavor.
• Beef Shawarma: Use thinly sliced beef strips for a heartier version of the dish.
• Vegetarian Shawarma: Omit the chicken and use a combination of roasted vegetables such as bell peppers, zucchini, and eggplant.
• Spicy Shawarma: Add a pinch of cayenne pepper or chopped chili to the marinade for a spicy kick.
• Garlic Shawarma: Add a few minced garlic cloves to the marinade to infuse the chicken with aromatic garlic flavor.

Health Benefits of Chicken Shawarma

• Protein-packed: Chicken shawarma is an excellent source of protein, essential for building and repairing tissues in the body.
• Rich in vitamins and minerals: Chicken and the spices used in the marinade provide a variety of vitamins and minerals, including vitamin B6, niacin, and iron.
• Low in calories and fat: This recipe without yogurt makes the shawarma a relatively low-calorie and low-fat meal.
• Versatile and customizable: Chicken shawarma can be tailored to meet dietary preferences and tastes by adjusting the spices and toppings.

Wrapping It Up: A Culinary Adventure Completed

Indulge in the flavors of the Middle East with this tantalizing chicken shawarma recipe without yogurt. Whether you’re a seasoned chef or a culinary novice, this dish is sure to impress and delight. Experiment with the variations and toppings to create a unique and unforgettable dining experience.

Answers to Your Questions

Q: Can I use Greek yogurt as a substitute for the yogurt marinade?
A: No, this recipe is specifically designed without yogurt. Substituting it with Greek yogurt will alter the flavor and texture significantly.

Q: How long can I store the marinated chicken?
A: The marinated chicken can be refrigerated for up to 24 hours. For longer storage, freeze the chicken for up to 3 months.

Q: What type of pita bread is best for shawarma?
A: Large, soft pita rounds are ideal for wrapping the shawarma. Look for pita bread that is pliable and can hold the fillings without tearing.

Q: How do I make the shawarma even more flavorful?
A: Add a drizzle of olive oil or lemon juice over the chicken before cooking to enhance its flavor. You can also experiment with different spice combinations in the marinade or add a touch of honey for a hint of sweetness.

Q: Can I make chicken shawarma in the oven?
A: Yes, you can. Preheat your oven to 400°F (200°C) and spread the marinated chicken on a baking sheet. Bake for 15-20 minutes or until cooked through, then proceed with the seasoning and assembling steps.